For the Pork

In a bowl mix both mustards, oregano and pepper
Divide mustard mixture evenly between the 2 pork fillets and rub in covering all surfaces

Cut a piece of plastic wrap for each fillet, double it's length and place on the counter top
Place 4 slices of ham in the middle of each piece of plastic wrap making sure that the edges touch or overlap each other
Place the pork fillet lengthwise across the ham on one edge (See photo above)

Start rolling the pork inside the ham making sure not to get the plastic wrap caught in the middle
The result should be the ham wrapped around the outside of the pork fillet with the joins of the ham on the same side
With your hands pick up the pork and squeeze gently then tighten plastic wrap at both ends
Place in fridge to cool for 10 minutes

Turn oven to 200c/180c fan forced

Place a large frying pan on the stove, medium heat and add a splash of olive oil
Unwrap the pork fillet and place JOIN SIDE DOWN into the pan - cook for 3 minutes
Turn over and cook for a further 3 minutes

Remove from stove, transfer pork to an oven proof tray and lightly cover with foil (just place foil on top, don't tuck it in)
Place pork in middle of oven and roast for 15 minutes

Remove from oven, tuck in the foil around the meat and leave to rest for 5 minutes
When rested carefully slice pork into 1cm thick slices and serve
 

For the Sauce

In a bowl toss all ingredients together adding salt and pepper to season
Place in an oven proof tray not to crowded, with plenty of room, tomatoes cut side up

Place tray in oven 180c/160c fan assist and bake for about 40 minutes until tomatoes are cooked and starting to dry out/shrivel a bit
Take out of over and place tomato mixture into a blender and blend until pureed
Add a small amount of water to reach your desired consistency
Pass mixture through a sieve to get rid of skins and seeds
Season with salt and pepper

Reheat and serve with Prosciutto Wrapped Herby Pork Fillet